In a small bowl, combine egg and milk. Beaten lightly (do not let egg start to froth). Add egg mixture all at once to flour mixture and stir just until moistened. Drop dough (18 portions) onto a lightly greased baking sheet. Bake for 5-7 minutes or until a toothpick inserted in center comes out clean. Cool slightly on a wire rack.

Split warm shortcakes in half horizontally. Top with whipped cream and berries. May add crumbled cake or chocolate syrup for garnish. May also be served with whipped cream between top and bottom of split cakes.

STRAWBERRY MANGO SMOOTHIE

1 cup fresh mango, peeled, pitted and chopped 1 cup frozen mango

1 cup fresh strawberries, pitted and sliced 1 cup frozen strawberries

6 oz. plain greek yogurt milk for thinning

Place strawberries, mango and yogurt in a blender. Blend on high for 30 seconds. Add a little milk if needed. Pulse until smooth. Pour Smoothie into glasses and serve.

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